Instant Pot Frozen Veggies Recipes
INSTANT POT FROZEN VEGETABLES
Instant Pot Frozen Vegetables. How to cook frozen vegetables in the Instant Pot Pressure cooker.
Provided by RecipeThis.com
Categories Side Dish
Time 2m
Number Of Ingredients 4
Steps:
- Place a cup of water into your instant pot and add your steamer basket.
- Add in your frozen vegetables. For example, we added a vegetable medley of frozen carrots, frozen cauliflower and frozen broccoli.
- Place the lid on the instant pot, set the valve to sealing and cook for 0 minutes on high pressure.
- When it beeps quickly release pressure and season with salt and pepper and serve.
Nutrition Facts : Calories 320 kcal, Carbohydrate 67 g, Protein 17 g, Fat 3 g, SaturatedFat 1 g, Sodium 235 mg, Fiber 20 g, ServingSize 1 serving
INSTANT POT FROZEN VEGGIES
Instant Pot frozen veggies is the easiest, handsfree dinner side or batch prep meal prep side you could ask for. Hands off and zero minute pressure cook time, plus ideas to make veggies more exciting!
Provided by Steph
Categories Instant Pot
Number Of Ingredients 4
Steps:
- Pour 1 cup of water into the Instant Pot liner.
- Place your steamer basket into the liner.
- Add the veggies to the steamer basket.
- Secure the lid, set to sealing.
- Set the Instant Pot to 0:00 minutes.
- Quick release the pressure.
- Toss the veggies with butter, salt and pepper.
Nutrition Facts : ServingSize 1 cup, Calories 139 kcal, Carbohydrate 19 g, Protein 3 g, Fat 6 g
INSTANT POT® FROZEN VEGETABLE SOUP
Homemade vegetable soup utilizing frozen veggies that is packed full of flavor and on your table in less than 45 minutes. I love a good homemade vegetable soup and find myself buying frozen veggies just so I can make this. Eliminate the celery and there is no chopping whatsoever. It doesn't get any easier than dumping it all, giving it a stir, and walking away.
Provided by Soup Loving Nicole
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 40m
Yield 6
Number Of Ingredients 12
Steps:
- Pour chicken broth, hash brown potatoes, tomatoes, frozen vegetables, celery, Worcestershire sauce, paprika, oregano, onion powder, salt, dill, and pepper to a multi-functional pressure cooker (such as Instant Pot®). Stir to combine.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 0 minutes. Allow 30 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Ladle soup into bowls.
Nutrition Facts : Calories 129.6 calories, Carbohydrate 24.4 g, Cholesterol 6.1 mg, Fat 1 g, Fiber 5.1 g, Protein 4.8 g, SaturatedFat 0.1 g, Sodium 1528.6 mg, Sugar 4.2 g
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